I came home and felt like I had nothing to pull together for dinner, but then a few things hit me. First, there seemed to be the edge of a plastic bag in the veggie drawer, which tipped me off to the fact that I might have some "need to be used now" veggies in there. Indeed, I found one zucchini, one yellow squash, half a red pepper, half a green pepper, and two tomatoes. Of that, the yellow squash, green pepper and one tomato were put immediately into the compost pile. The remaining zucchini, red pepper and tomato were diced up and sauteed in a pan with olive oil, garlic, salt, and pepper. Then I remembered that I had made some Green Goddess Herb Pesto a few months back and had frozen the leftovers. (This was from my snow-day grilled cheese extravaganza, which I need to retro-blog someday soon, for sure!) So, I dumped the frozen pesto into the sauteed veggies. As it defrosted and coated the veggies I decided, perhaps I could make a fake creamy sauce, so I simply dumped in a little soy milk and sprinkled some grated parmesan cheese on top. The I just stirred it all together, and heated it so it thickened slightly.
Add some linguine.
And, viola, it turns out that I did have something to make for dinner! Let's call this Zucchini Red Pepper Creamy Pesto Linguine.
Yum-o!
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